1 lg. eggplant or 2 sm. ones
1 c. olive oil
1 1/4 c. tomato sauce
3 tbsp. grated Parmesan cheese
1/2 lb. Mozzarella cheese, sliced thin

Peel the eggplant and cut into thin slices. Fry the eggplant slices in hot olive oil until brown and drain well on paper towels. Place a layer of fried eggplant in a casserole dish, cover with half the sauce. Sprinkle with half the Parmesan cheese and cover with a layer of Mozzarella cheese. Repeat this step with the remaining eggplant, tomato sauce, Parmesan cheese and Mozzarella cheese. Bake in a hot oven (400 degrees) for 15 minutes. Serves 4.

TOMATO SAUCE
3 tbsp. olive oil
1/2 stalk celery, finely cut
1 sm. onion, chopped
1 tsp. parsley, minced
1 clove garlic, minced
1 lg. can Italian tomatoes
1 med. can tomato sauce
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. basil leaf, minced
1/2 tsp. oregano
1 bay leaf

Place the oil, celery, onion, parsley and garlic in a saucepan and brown lightly. Add tomatoes, tomato sauce, salt, pepper and simmer gently for about 45 minutes. Add the basil, oregano, and bay leaf. Cook for 10 minutes longer.